Season 2 (1970)

Curry Tea Rub
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January 1, 1970 • 30m

Ming Tsai kicks off the second season of SIMPLY MING with a once-in-a-lifetime culinary expedition to South Africa with lifestyle ...Read more

Shrimp Mousse
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January 1, 1970 • 30m

Ming Tsai shares a childhood favorite, Shrimp Mousse, which still ranks high on his list of culinary cravings. One of the first th...Read more

Citrus Herbal Tea Rub
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January 1, 1970 • 30m

Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signatur...Read more

Spicy Black Bean Aioli
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January 1, 1970 • 30m

With the help of a personal favorite — Spicy Black Bean Aioli — Ming reinvents some favorite casual eats. This master base marries...Read more

Jasmine Caramel Sauce
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January 1, 1970 • 30m

Ming makes the most delicious of sweets — caramel — even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a h...Read more

Red Roast Braising Liquid
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January 1, 1970 • 30m

Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid mem...Read more

Cranberry-Teriyaki Glaze
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January 1, 1970 • 30m

The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite frui...Read more

Lychee-Mango Purée
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January 1, 1970 • 30m

Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delic...Read more

Tomato-Kaffir Lime Salsa
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January 1, 1970 • 30m

Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the pe...Read more

Hot Water Dough
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January 1, 1970 • 30m

Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming is joined by the author...Read more

Green Curry Paste
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January 1, 1970 • 30m

One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form...Read more

Sweet & Sour Cranberry Chutney
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January 1, 1970 • 30m

Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his fa...Read more

Garlic-Ginger-Scallion Stir Fry Sauce
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January 1, 1970 • 30m

Ming's easy Garlic-Ginger-Scallion Stir Fry Sauce features three tried and true flavors of Chinese cooking: ginger, garlic, and sc...Read more

Miso-Shallot Vinaigrette
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January 1, 1970 • 30m

With his Miso-Shallot Vinaigrette — Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavo...Read more

Lychee-Cranberry Salsa
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January 1, 1970 • 30m

Lychee-Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl — Far Ea...Read more

Master Dashi Broth
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January 1, 1970 • 30m

As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for m...Read more

Master Vegetarian Broth
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January 1, 1970 • 30m

The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The fla...Read more

Kaffir Lime-Shallot Sambal
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January 1, 1970 • 30m

Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot ch...Read more